Chè Chuối: Warm Banana, Tapioca and Coconut Milk Dessert
Inspired by techniques from Serious Eats.
A warm, fragrant pudding of soft bananas and tender tapioca pearls in sweetened coconut milk, finished with crushed peanuts.
Always check the labels of the products you use.
Method
- 1
Simmer. Combine 600 ml water, 200 ml of the coconut milk and the knotted pandan leaves in a saucepan and bring to the boil.
- 2
Cook. Add 55 g tapioca pearls, lower to a simmer and cook, stirring often, about 10 min until translucent.
- 3
Add. Stir in 450 g banana pieces and simmer about 5 min until soft and bright yellow in the centre.
- 4
Finish. Stir in the remaining 200 ml coconut milk, 3 tbsp sugar and a pinch of salt, bring back to a gentle boil, then remove the pandan and adjust the sugar to taste.
- 5
Serve. Ladle into bowls and top with 50 g crushed roasted peanuts.
Storage
Best served fresh while warm; keep covered in the fridge for up to 2 days and reheat gently on the stove, loosening with a little water if needed.
Equipment
- medium saucepan (about 2000 ml)
- wooden spoon or heatproof spatula
- serving bowls
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 309 kcal |
| Protein | 4.2 g |
| Carbohydrate | 36.4 g |
| of which sugars | 17.4 g |
| of which free sugars | 7.5 g |
| Fat | 18.6 g |
| of which saturates | 13.3 g |
| Fibre | 2.7 g |
| Salt | 0.15 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
